My son's favorite meal is steak so we cook a lot of it in my house. I am always trying to new steak rubs to see what he likes and recently we discovered Southern Char Seasonings and its quickly become his favorite. I have also started to teach him how to cook steak so I thought I'd lay out the instructions and tell you a little bit more about Southern Char Seasonings. 

Learning how to cook a steak on the grill does not need to mean a complicated marinade or a long ingredient list. This basic recipe uses two steaks, a little oil, and your choice of Southern Char seasoning, with a thermometer to guide the finish.

You have two featured options: Southern Char Garlic Butter Blend on its own or a combination of Garlic Butter and Southern Char Signature Blend. We call that two-rub pairing the Southern Char Combo.

My personal preference is Southern Char Garlic Butter Blend by itself. That is the starting point for this recipe, with the combo included as an easy variation.

Garlic Butter Blend: My Personal Pick

Garlic Butter Blend has a garlic-and-butter flavor profile, and its product description identifies flake salt, Butter Buds, and a savory finish, with steak among its suggested uses (product description). I prefer using it by itself rather than adding another rub.

For your first cook, use a light, even coating and skip extra salt. You can adjust the amount on your next steak instead of starting with a heavy crust of seasoning.

Shop: Southern Char Garlic Butter Blend on Amazon.

Signature Blend and the Southern Char Combo

Southern Char describes Signature Blend as rich and bold and recommends it for steak, chicken, and vegetables (Southern Char). To make the Southern Char Combo, combine it with Garlic Butter Blend rather than using either seasoning alone.

For this recipe, start with equal amounts of the two rubs. That is a suggested starting ratio, not a required brand formula: use half your total seasoning allowance from each bottle, rather than doubling the seasoning.

Shop: Southern Char Signature Blend on Amazon.

Basic Grilled Steak Recipe

Use two boneless ribeyes or New York strips of similar thickness for this beginner-friendly cook. The recipe is written for steaks about 1 to 1¼ inches thick; unusually thin or thick steaks need a different timing plan.

Recipe at a Glance

These times are planning estimates, not a doneness test. The 450–500°F grilling range and use of an indirect zone after searing are consistent with Weber’s steak-grilling guidance.

Ingredients

• 2 boneless ribeye or New York strip steaks, approximately 10–12 ounces each and 1–1¼ inches thick
• 2 teaspoons neutral cooking oil, such as canola or avocado oil
• 2–3 teaspoons total Southern Char Garlic Butter Blend, starting with the smaller amount

For the Southern Char Combo variation, replace the Garlic Butter-only seasoning with 1–1½ teaspoons Garlic Butter Blend plus 1–1½ teaspoons Southern Char Signature Blend. Keep the combined amount at 2–3 teaspoons total for both steaks, not per steak.

Check both bottles’ current ingredient and allergen labels before serving anyone with dietary restrictions. No additional salt or butter is required for this recipe.

Equipment

• Gas or charcoal grill
• Instant-read meat thermometer
• Long-handled tongs
• Clean serving platter or cutting board
• Paper towels

Prepare and Season

Pat the steaks dry with paper towels. Brush them lightly with oil, then distribute the seasoning over both sides and the edges.

For the combo, mix the two measured rubs in a small bowl before applying, or use a light layer of each. Set the steaks on a tray and refrigerate for 10–15 minutes while the grill heats; there is no extended countertop warm-up in this recipe.

Preheat the Grill

Preheat for approximately 10–15 minutes and clean the cooking grates. Aim for a hot cooking zone around 450–500°F, following Weber’s searing guidance.

• Gas grill: After preheating, leave one burner off or low to create a cooler finishing area.
• Charcoal grill: Arrange the coals on one side so the other side provides indirect heat.

Keep the cooler zone available throughout the cook. Use it whenever the crust is developing faster than the center is cooking.

Sear Both Sides

Place the steaks over direct heat and close the lid. Start with about 2–3 minutes on the first side, then flip and sear the second side for another 2–3 minutes, using Weber’s basic searing sequence as a starting point.

Use tongs to turn the steaks and avoid pressing down on them. If flames flare up around the meat or the rub begins to blacken, move the steaks to the cooler zone.

Finish by Temperature

After searing, check each steak with an instant-read thermometer, inserting it from the side into the center of the thickest portion and avoiding large pockets of fat; this follows the measurement approach in Girls Can Grill’s steak-temperature guide. If the outside is browned but the center is not ready, finish over indirect heat with the lid closed, checking every 1–2 minutes.

For the USDA-recommended endpoint used in this recipe, reach at least 145°F before removing the steaks from the grill, then rest for at least three minutes (USDA safe-temperature chart). The doneness chart below explains common culinary terms, including temperatures below that safety recommendation. Personally, my son and I like to pull our steak at 125° and let it come up to a medium rare during the rest. But, because I don't want to get anyone sick, we'll leave in the USDA guidelines. 

Rest and Serve

Transfer the steaks to a clean platter or board and rest for 5–10 minutes before slicing. Leave them uncovered or tent very loosely with foil.

Serve whole or slice across the grain. Add grilled vegetables, a baked potato, or a simple salad, and let the steak be the center of the plate.

Steak Doneness Temperature Guide

The following ranges describe approximate culinary doneness at the final or peak internal temperature; they are not pull temperatures or guarantees of safety (ThermoWorks). Doneness labels vary between guides, so use the thermometer reading rather than the label alone.

Food-safety distinction: USDA recommends that beef steaks reach 145°F before removal from heat, followed by at least a three-minute rest; rare, medium-rare, and the lower part of the medium range do not meet that recommendation (USDA). Eating undercooked steak carries greater food-safety risk, particularly for higher-risk diners (Girls Can Grill).

Temperature may continue rising after the steak leaves the grill, a process called carryover cooking (ThermoWorks). Do not assume a fixed rise or pull at 140°F and count that as meeting the USDA instruction to reach 145°F before removal from heat (USDA).

Common Steak-Grilling Questions

Should I Use Garlic Butter Alone or the Southern Char Combo?

My preference is Garlic Butter Blend alone. If you want to try the Southern Char Combo, split the recipe’s total seasoning amount between Garlic Butter and Signature Blend rather than applying a full dose of each.

How Long Should Steak Rest?

For this recipe, allow a 10–15-minute refrigerated seasoning rest before grilling and a 5–10-minute rest afterward. The post-cook rest exceeds USDA’s minimum three-minute rest for steak cooked to at least 145°F before removal from heat (USDA).

What if the Outside Is Done Before the Middle?

Move the steak to the indirect zone, close the lid, and continue checking its temperature. Using indirect heat to finish a thicker steak after searing helps avoid burning the exterior before the center is ready (Weber).

Do I Need to Add Butter?

Not for this recipe. Start with the Garlic Butter seasoning on its own, and decide after your first cook whether you want an additional finishing ingredient.

Pick Your Southern Char Steak Seasoning

Start with my personal choice, Southern Char Garlic Butter Blend, for the single-rub version of this recipe. Add Southern Char Signature Blend when you want to try the Southern Char Combo.

Keep the seasoning measured, use the cooler zone when needed, and make the thermometer part of the cook. That is the approach to build on for your next steak night. Its become a favorite in our house and my son and I hope it becomes a favorite in your home too. Enjoy!